December 4, 2016

Vankaya Senagapappu Koora | Brinjal Chanadal Curry | Eggplant Curry With Chanadal | Aubergine Recipes

This is a simple Brinjal curry with chanadal combination..I have used big eggplant/brinjal but you can use medium size brinjals or green colors instead of purple ones.This simple curry is perfect to serve in weekdays with hot white rice along with some hot rasam or sambar side dish..
Except soaking dal remaining process is quite simple so just in 10-15 minutes you can prepare this in non stick pan.. Cooking curries for weekdays is a big task to me so,tries to cook different recipes every time like this and I liked it very much really..Because of the dal it tastes rich so,those who avoids brinjals like me,can have this  tasty curry with rice definitely.
CATEGORY- Sabji Recipes | Baingan Subji | Vegetarian | South Indian | Curry | Subzi
PREPARATION TIME- 15 MINUTES
COOKING TIME-15 MINUTES
WHAT YOU NEED
Chandal-1/2 cup
oil-2 table spoons
mustard seeds-1 tea spoon
cumin seeds-1 tea spoon
curry leaves-few
onions-1 small
brinjal -1 big or 6 small size
salt -to taste
turmeric powder-1/2 tea spoon
chili powder -1-2 tea spoon
coriander leaves -few
garam masala-1/2 tea spoon
HOW TO COOK
Wash and soak chanadal for 15-20 minutes and pressure cook for 5 minutes in high flame,keep aside..Wash brinjal,cut into small size pieces,put them in salt water bowl, Now heat a non stick pan with oil,add mustard seeds,cumin seeds,let it crackle.then add curry leaves,finely chopped onions,brinjal pieces without water,salt and mix well.After 2 minutes add turmeric powder,chili powder and stir well.After 2 minutes add cooked dal,some water and stir every thing.Cook this in medium flame for 5 minutes..Add in finely chopped fresh coriander leaves and garam masala.Stir finally and turn off gas.Serve hot with rice.



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